So long as you shred it really finely, it won't need boiling. IMVHO boiling cabbage makes it too soggy and just enhances that awful school-dinner smell/taste. Such a wonderful vegetable, so easy to ruin completely. See also brussels sprouts.
Shame you don't have more ingreidents as I like to shred mine then fry quickly with some onions until it all starts to go a little brown. Then I turn down heat and add a mix of butter, lemon juice, lemon zest, wholegrain mustard and white wine vinegar to pan. Leave for about 10 mins for all flavours to mingle.
Fry bacon and onion (both finely chopped) add shredded cabbage, pinch carraway seed, put lid on and leave in slow oven 1 hour. This is a winter dish - how come you've got savoy ready now? mine haven't hearted yet - we're eating white summer cabbage.